Rolled Pork Florentine
- prep time 30 min
- total time 90 min
- serves 6
1 pork loin, about 2 pounds/900 g
Salt and pepper
7 oz spinach
2 slices bacon, cut into lardons
1 medium onion, chopped
1 clove garlic, minced
4 Tbsp fresh breadcrumbs
1 Tbsp oil, for frying
½ cup white wine
1. Heat the oven to 375F/190C. Set the pork on a cutting board and imagine you’re going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper and set aside.
2. Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a sauté pan, cover, and wilt, about five minutes. Lay the spinach on a clean tea towel and squeeze dry. Chop, and set aside.
3. Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or two of the fat and fry the onion until golden. Add the garlic one minute. Stir through the breadcrumbs and spinach. Season with salt and pepper.
4. Pat the stuffing over the meat. Roll and tie. Wipe out the sauté pan and heat the oil in it. Brown the meat on all sides, pour in the wine, then transfer to the oven and roast until done, about 50 – 60 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.
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